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Special thanks to Morganfield's for extending this food review invitation.

Update: This business has ceased its operations.

Morganfield's, Home of Sticky Bones, has a large outlet at Gurney Paragon Mall. Located in front of St. Jo's, the restaurant benefits from its close proximity to the water fountain as well as from unobstructed view of the sea.

Morganfield's dining area places emphasis on wood and brick elements to present a rustic appearance. The indoor section is air-conditioned and is more suitable for family dining. Meanwhile, cooling breeze in the evening makes al fresco dining a viable option too. Customers who come for drinks can also mingle at the bar.

For the month of October 2017, Morganfield's is rolling out the annual "Porktoberfest" menu. Inspired by the popular beer festival in Munich, Morganfield's attempts to create the festive spirit of Oktoberfest here in Malaysia. Popular German delicacies, particularly those from Bavaria, are featured on the promotional menu.

Crispy Pork Knuckle (RM99.90) is one of the most iconic dishes of Bavarian cuisine. Known as "Schweinshaxe" in German, this dish centers at a large ham hock (front limb of the swine) with red skin mashed potatoes, mixed vegetables and coleslaw on the side. Serving size is too large for most people to handle alone, so get a partner in order to tackle this dish properly.

Roasted in an oven, the pork attains an outer surface that straddles between crispy and crunchy sensations. Meanwhile, the inner section contains a mixture of lean meat and ligaments. Cured with salt, the pork imparts appetizing saltiness on the tongue. This delicious knuckle goes fairly well with onion gravy.

Pork Meatloaf (RM34.90) is ground pork made in the shape of a loaf. The meatloaf is cut into thick slices and is grilled gently to retain delectable juices. Taste is further enhanced with creamy mushroom gravy and chopped parsley. Also included is spätzle, which means "little sparrows". This egg noodle is commonly served in southern Germany and other countries in Central Europe.

Next, Porktoberfest Sausage Platter (RM39.90) features four variants of cocktail sausages. Longanisa and Spicy Longanisa are Spanish in origin. Meanwhile, Cabanossi traces its origins to Poland while Debrecener hails from Hungary. Freshly seasoned ground pork is stuffed into chewy casings made from intestines, and then grilled to the right doneness. The sausages rest on a bed of mashed potatoes and are topped with onion gravy and chopped parsley.

Porktober-Feast (RM189.90) combines all three dishes on a large metal platter. The humongous portion is nominally meant for 3-4 people, but even 4 diners may find finishing the meal to be a daunting feat. I cannot recommend the Porktober-Feast highly enough.

Porktober-Feast also includes extra side dishes such as corn on the cob, French fries and garden salad. I think the fries go well with onion gravy, but ketchup and chili sauce also make fine condiments. At the meantime, garden salad is best paired with aioli dressing.

Carlsberg Draught is the most popular beer in Malaysia. Founded in Copenhagen, this Danish pilsner has many licensed breweries worldwide.

Connor's Original Stout is inspired by the original British Stout Porter. Black in color, the stout is notable for its creamy head and balanced overall taste.

Asahi Draught, or more specifically Asahi Super Dry, is one of the bestselling beers in Japan. Unlike most of its Japanese competitors, this lager moves away from heavy malt flavors. This makes Asahi Super Dry more palatable to casual drinkers.

Hailing from France, Kronenbourg Blanc carries fruity overtones with a subtle hint of citrus. This wheat beer best serves drinkers with an affinity to sweetness.

Morganfield's Porktoberfest menu is offered for the entire month of October 2017. On the evening of 21 October 2017, the Gurney Paragon outlet is hosting an Oktoberfest party. Customers can expect to see barmaids in dirndl dresses, live band performances, as well as sausage-eating and beer-drinking competitions. Similar events are also held at Malacca and Da Men on 11 October 2017 and 28 October 2017 respectively.

Name: Morganfield'sAddress: L1.01, Gurney Paragon Mall, Persiaran Gurney, 10250 George Town, Pulau PinangContact: 04-609-5401Business hours: 11:00am-1:00amWebsite: http://www.morganfields.comCoordinates: 5.43645 N, 100.31197 EDirections: Morganfield's is located at Level 1 of Gurney Paragon Mall. The restaurant is in front of St. Jo's and next to the water fountain. Gurney Paragon has a multi-storey parking garage.

Special thanks to Super Fish Noodle Box for extending this food review invitation.

Update: This business has ceased its operations.

Occupying an old shop just opposite of 1st Avenue Mall, Super Fish Noodle Box (面工坊) is a new eatery that just opened several months ago. The restaurant is adjacent to Kedai Makanan Satu Ratus Empat Puluh Dua (142社尾饭店), a popular mixed rice shop.

My meal begins with an appetizer, Golden Fish Skin (黄金鱼皮, RM9.90). Pieces of fish skin are coated with flour batter and deep-fried to golden perfection. Salted egg sauce is a vital element of this crispy snack. Sweet and creamy, the dipping sauce accentuates the taste of fish skin to a whole new level.

As the shop's name implies, noodle dishes are the main focus of this restaurant. There are 9 basic sets to choose from. For instance, Taiwanese Crispy Chicken Noodle (台式香酥鸡排面, RM9.50) comes with a piece of fried chicken fillet. Coated with bread crumbs, the fillet is made saltier than usual because it is meant to be eaten with noodle.

Spicy and sour soup (酸辣汤) is the suggested soup to go with Taiwanese Crispy Chicken Noodle, but customers are free to pick any type of soup such as clear soup (清汤), tomyam (东炎) and milky XO (酒香). Unlike most noodle shops, Super Fish Noodle Box cooks every serving of noodle to order.

The signature dish here is the Assorted Meat Malahotpot Meal (双人肉料麻辣香锅套餐, RM29.90). Inspired by the fiery appeal of Chongqing Hot Pot, this dish is served dry instead. Like its soupy cousin, this unique delicacy tantalizes the taste buds with spicy and numbing effects. These sensations are attributed to the presence of dried chili (辣椒干) and Sichuan pepper (花椒) respectively.

There are a variety of ingredients in the pot. Crispiness is provided by bean curd and potato (马铃薯). The latter is fried beforehand and may be easily mistaken as bamboo shoots. Meanwhile, lotus root (莲藕) and peanuts also contribute their crunchy textures. Other notable ingredients are chicken slices (鸡肉片), hot dog, fish balls (白鱼丸), enoki mushrooms (金针菇), shimeji mushrooms (蚧味菇), eggplant (茄子), okra (羊角豆), coriander (香菜) and sesame seeds (芝麻).

Moving on to drinks, Nanyang Kopi (南洋咖啡, RM2.50) is brewed from actual coffee beans, not from instant coffee. The coffee's bitterness is somewhat masked by sweetness of condensed milk.

As for iced drinks, Matcha Milk (抹茶奶, RM5.00) is a recommended choice. The grassy aroma of green tea complements its milkiness pretty well.

Overall, I find the Assorted Meat Malahotpot Meal to be the most appealing dish at Super Fish Noodle Box. The Golden Fish Skin is a close second. Being situated at a prime location in George Town, I feel that the restaurant's pricing is pretty affordable.

Name: Super Fish Noodle Box (面工坊)Address: 69, Jalan Magazine, 10300 George Town, Pulau PinangContact: 04-261-6918Business hours: 11:00am-3:00pm, 6:00pm-11:00pm, closed on WednesdaysWebsite: http://www.superfishnoodlebox.comCoordinates: 5.41233 N, 100.33195 EDirections: Super Fish Noodle Box is located at Magazine Road (Jalan Magazine), approximately 200 meters from the junction with Jalan C.Y. Choy. The eatery is located on the left side of this one-way street. There is an outdoor parking space on the opposite side of Magazine Road. The parking fee here is RM3.00 per entry.

Today marks my first ever visit to Setia Triangle in Sungai Ara. My destination is The Business Cafe, a small eatery at the back section of this building. I am not sure about the "business" aspect of this place because it looks like a typical café to me. The only distinguishing feature is a private room at the back of the restaurant.

A full meal (RM24.90) here comprises of the main course, soup of the day and a drink (Americano or Lemon Tea). One can upgrade the default drink to coffee or chocolate for RM3.00 more. I opted for Latte which normally costs RM9.90. The coffee has acceptable flavor and creaminess, but I have tasted better ones before.

My choice of main dish is the Mushroom Chicken Chop. The crispiness of chicken is certainly commendable. Meanwhile, the white meat is still fairly juicy, which is a good sign.

The chicken is served with creamy mushroom gravy. Although it goes well with chicken, the sauce can be further improved in terms of seasoning. As for side dishes, there are garden salad and a generous serving of paprika-sprinkled fries.

I conclude my meal with a slice of White Chocolate Cheesecake (RM12.90). Made from alternating layers of cheesecake and dark chocolate, the dessert carries rich cheese taste that is not too surfeiting.

Special thanks to 68 Sotong Bakar for extending this food review invitation.

Pusat Penjaja Anjung Gurney (新关仔角小贩中心) is the home of many food stalls, one of which is 68 Sotong Bakar (68美味香鱿鱼). This family business is also known as Penang Gurney Drive Sotong Bakar (槟城新关仔角炭烧鱿鱼). As the name implies, the stall specializes in grilled cuttlefish (烧鱿鱼).

The preparation process begins with dried cuttlefish from Vietnam. The mantle (body) is first removed from the head, and then roasted gently so that the cuttlefish becomes less leathery. Next using a hand-crank steamroller, the cuttlefish is flattened and stretched into long, thin sheets.

When ordered by customers, the cuttlefish is cooked over burning charcoal for a second time. Charcoal is generally preferred because it imparts a certain degree of toastiness that cooking gas cannot provide.

When fully cooked, the cuttlefish attains chewy texture that lingers as long as it remains warm. Presented on a wax paper bowl, the cuttlefish is usually eaten with homemade chili sauce with crushed peanuts. There are two serving sizes: RM5.00 and RM10.00.

68 Sotong Bakar also accommodates take-out orders especially from tourists who wish to take this delicacy home. To this end, ready-to-eat cuttlefish is vacuum-sealed such that it remains chewy. The shelf life is around one week. No refrigeration is needed.

Special thanks to 73 Asam Laksa for extending this food review invitation.

Pusat Penjaja Anjung Gurney (新关仔角小贩中心) is a large hawker center near Gurney Plaza. Taking advantage of the cool evening breeze, this eatery along Gurney Drive (Persiaran Gurney) is popular among locals and tourists alike.

73 Asam Laksa (73亚参叻沙) serves one of Penang's most iconic dishes: asam laksa (亚参叻沙). This family business has been operating for more than 30 years now. "73" is the stall's original lot number at the former Gurney Drive hawker center. However, the current stall has been arranged slightly out of sequence now.

The essence of asam laksa is the rich broth which contains flaked fish. Unlike most stalls in Penang, 73 Asam Laksa opts to use more tamarind (asam) so that the broth is sourer (as opposed to being sweeter) on the spectrum. The type of fish used is not fixed; it really depends on what the freshest catch is. Possible choices are tuna, sardine and bigeye kingfish (大目鱼).

As per tradition, asam laksa is served with thick rice vermicelli (粗米粉). Other ingredients used to prepare this street food are cucumber, pineapple, shallots, lettuce, ginger flower (姜花), bird's eye chili (小辣椒) and mint leaves.

Asam laksa comes in two sizes: small (RM4.50) and large (RM5.50). Since not every customer is in favor of adding belacan (fermented shrimp paste, 虾膏), this pungent condiment is provided separately on a spoon. I personally think that belacan is vital to accentuate the broth's overall taste.

The number of stalls at Anjung Gurney total to nearly a hundred. The hawker center as a whole covers virtually all street food that you can possibly find in Penang. In fact, there are often multiple stalls selling the same dish. Besides asam laksa, other delicacies here include char koay teow (炒粿条) and grilled cuttlefish (烧鱿鱼).

Special thanks to Repotblic Hotpot Restaurant for extending this food review invitation.

Update: This business has ceased its operations.

Despite its relative seclusion, Jalan Chow Thye appears to draw a disproportionate number of eateries. One of the restaurants here is Repotblic Hotpot Restaurant (益锅熟火锅店), located roughly halfway between Janxden Greenlife and Isaribi Tei. As the name suggests, Repotblic caters to the steamboat-seeking crowd.

The front section of the restaurant carries a brick theme, presenting a sense of coziness. As steamboat is the main attraction here, an induction cooker is subtly built into each dining table.

Should customers prefer a more casual dining setting, the tatami room (和室) provides low tables with extra legroom underneath. Next to the wall covered with artificial turf is a long table with bar stools. There is also a small room for customers who require some degree of privacy.

Our meal begins with an appetizer: Curry Fishballs (咖喱鱼丸, RM8.90). The curry is quite spicy thanks to fiery pungency of chili powder. I also appreciate the springy texture of fish balls. This appetizer is served in a pot whose lid resembles a cat.

Another recommended appetizer is Fried Chicken (香脆炸鸡, RM8.90). Coated with bread crumbs, the light crisp is unlike anything that I have tasted before. Chicken thigh is used so that the flesh is juicier. I also find the crispy skin to be particularly scrumptious.

While waiting for steamboat to be served, Fried Taiwan Sausages (炸台湾香肠, RM5.90) is a good way to keep the appetite up. Taiwan sausage differs from regular sausage in the fact that it is sweet. Taiwan sausage is also surprisingly popular among children.

I find Tomyam Soup to be too spicy for me. Nevertheless, the level of spiciness can be adjusted beforehand. On the other hand, Milk Cheese Soup suits my palate better. This soup is quite filling, so try not to consume too much soup at the beginning. Mixing both soups together is not a bad idea too. In fact, customers can enjoy dual flavors (鸳鸯汤底) for only RM5.90 more. Another crucial aspect of steamboat is condiments. Shown here are homemade chili sauce, fried garlic and soy sauce.

Meanwhile, Flower Green Tea (花瓣香茶, RM7.90) starts from a bundle of dried tea leaves wrapped around a bulb of dried flowers. When steeped in hot water, the bundle unfurls and causes the flowers to "blossom".

Overall, the food at Repotblic is quite authentic as the preparation process is rather involved. Equally important is the fact that food taste appeals to the mainstream palate. The restaurant also places great emphasis on food presentation. Besides the regular steamboat menu, Repotblic also serves traditional Nyonya dishes as the proprietors wish to share their home recipes (私房菜).

Name: Repotblic Hotpot Restaurant (益锅熟火锅店)Address: 56, Jalan Chow Thye, 10050 George Town, Pulau PinangContact: 011-1222-0029Business hours: 12:00pm-3:00pm, 6:00pm-11:00pm (Sunday-Friday), 6:00pm-11:00pm (Saturday)Website: https://www.facebook.com/repotblic56Coordinates: 5.42488 N, 100.32067 EDirections: From Burmah Road (Jalan Burma), turn right to Service Road (Jalan Servis), then right again at Irrawaddy Road (Jalan Irrawadi). At the next crossroad, turn right again to Chow Thye Road (Jalan Chow Thye). Repotblic is one of the shops on the right almost at the end of the road. Street parking is available. There is also a private car park at the back of the restaurant. Admission is free after 6:00pm.